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The Mediterranean diet is regarded by many as the best way to eat.
Extra Virgin Olive Oil is an integral part of this diet but if you think all Extra Virgin Olive Oil is the same try Levante Extra Virgin Olive Oil and let the unique aroma and taste transport you to the beautiful Greek island of Zakynthos!
Levante Extra Virgin Olive Oil is all purpose so it can be used as a dressing, a flavouring, for making mayonnaise, in dips, for grilling, for frying, in bread, in pastries and for baking cakes. As a rough rule of thumb you can substitute one tablespoon of Levante Extra Virgin Olive Oil for each ounce of butter or margarine.
If that were not enough research continues to show that there is little Extra Virgin Olive Oil is not good for. Levante Extra Virgin Olive Oil contains healthy monounsaturated fatty acids and is high in anti-oxidant and vitamin content. It is this that separates Extra Virgin Olive Oil from vegetable oils. So if you want to stay helthy use Levante Extra Virgin Olive Oil in your daily diet!
Here is what some satisfied buyers have to say.
"The oil is wonderful and we give cans of it to friends at Christmas." Janie, London
"I buy it this way because I like good oil and it seems an efficient way of doing it." Heather, Ashleworth
"..good oil, such as yours, is essential to so many of the dishes which I continue to cook." Lesley, Prudhoe
Levante Extra Virgin Olive Oil is one of the finest Extra Virgin Olive Oils produced in Greece, it looks beautiful, tastes wonderful and is great value for money. Traditionally produced from the First Cold Pressing of hand picked Koroneiki olives and packaged at source in Zakynthos it is not blended with other oils and has no preservatives added so it is entirely natural.
The Protected Geographical Indication (PGI) awarded it by the EU ensures total confidence in its quality, conformity and origin.
A 5 LITRE CAN IS ONLY £39.99
+ £5.00 Delivery
BETTER STILL BUY A TWIN PACK AND GET FREE DELIVERY
And thanks to the metal can it will keep perfectly for almost two years! Just store it in a cool place and away from heat and direct sunlight. It is not necessary to keep it in a fridge.
DELIVERY by Next Day Courier to UK mainland destinations excluding the Scottish Highlands
To buy Levante Extra Virgin Olive Oil, Organic Extra Virgin Olive Oil and other Olive Oil products, visit The Shop
If you have any recipes you would like us to add, please send an email to recipes@virgintogo.co.uk
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 Basic Greek Pantry
Useful Information
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Basic Greek Pantry
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Aubergine: Large firm vegetable with a purple almost blackskin is used in moussaka and many other dishes.
Bread: Bread is served with every Greek meal and is often used to soak up any sauce, oil or juices on the plate. Loaves are traditionally round with a light coating of flour.
Cheeses: Feta, kasseri, kefalotiri and ricotta are commonly used cheeses.
Feta is a soft, moist white cheese made from ewe's milk, creamy sometimes crumbly in texture.
Kasseri is a medium-hard, strongly flavoured yellow cheese with a rind pressed into the shape of a cylinder.
Kefalotiri is a firm, dry, salty yellow cheese with a tough rind moulded into the shape of a skull.
Extra Virgin Olive Oil: The most versatile and commonly used ingredient in Greek Cuisine.
Filo Pastry: Paper thin sheets of pastry made from flour and water, used for both sweet and savoury dishes.
Garlic: Used fresh in Greek cooking and available all year round.
Greek Coffee: Also known as Turkish coffee, it is very finely ground to a powder. The coffee is combined with water and sugar and cooked over a flame in a cylindrical pot with a pouring lip called a "briki". It is heated until it just reaches the boil and a thick froth has formed and served in demitasse cups accompanied by a glass of iced water.
Herbs: Oregano, thyme, mint and parsley are used fresh and dried in Greek cooking.
Lamb: The most popular meat used in Greek cooking. It combines well with almost any herb, spice, fruit or vegetable. Lamb is particularly complemented by Olive Oil, lemon, garlic and oregano.
Lemons: Used to flavour sauces, soups, dips and syrups, to marinate and tenderise meats, and to garnish meat, fish and poultry dishes during and after cooking.
Octopus: Baby octopus are used for pickling or pot cooking. Do not salt octopus as this will toughen the flesh. Larger octopus are less tender and need to be pounded with a mallet, marinated for several hours or overnight before being grilled or barbecued.
Olives: Kalamata olives are the most commonly used today. They are black, firm-fleshed, slightly sweet olives ideal for salads, and cooking.
Ouzo: Colourless, aniseed-flavoured spirit, traditionally served in small straight-sided glasses, often mixed with a little water.
Pulses: Brown lentils, chick peas, black-eyed beans, broad beans, canellini beans and lima beans are commonly used in Greek cooking. They are added to rich tomato-based sauces to make soups or casseroles, or simply mashed into a dip with oil and lemon juice, or served cold as a salad with a dressing to taste.
Semolina: Both fine and coarse ground semolina are used in sweets and cakes.
Spices: The main spices used in Greek cooking are ground white pepper, cracked or whole black peppercorns, ground or bark cinnamon, whole cloves and allspice.
Taramasalata: A highly flavoured dip usually made from cod's roe, Olive Oil, lemon juice, mashed potato or soaked and squeezed dry stale bread.
Tzatziki: Traditional yoghurt dip made with thick yoghurt, grated or chopped seedless cucumbers, garlic, fresh herbs, salt and pepper.
Vine Leaves: Available from supermarkets and delicatessens in packets, fresh young leaves are used. Soak vine leaves in warm water and rinse well before using to remove excess salt.
Yoghurt: Firm, plain natural yoghurt is always best for dips and cooking.
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Useful Information
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Standard metric measuring cups and spoons used.
Cup and spoon measurements are level.
60g eggs used in all recipes.
Use canned food size closest to one suggested in recipe.
Conversion Guide
1 cup = 250ml (8fl oz)
1 Australian tablespoon = 20ml (4 teaspoons)
1 UK tablespoon = 15ml (3 teaspoons)
Dry Measures
30g = 1 oz
250g = 8 oz
500g = 1 lb
Liquid Measures
30ml = 1fl oz
125ml = 4fl oz
250ml = 8fl oz
Linear Measures
6mm = 1/4 inch
1cm = 1/2 inch
2.5cm = 1 inch
Cup Conversions
1 cup arrowroot = 185g (6 oz)
1 cup breadcrumbs, dry = 125g (4 oz)
1 cup cheese, grated, lightly packed:
natural cheddar = 125g (4 oz)
processed cheddar = 155g (5 oz)
Parmesan, romano = 125g (4 oz)
1 cup cornflour = 125g (4 oz)
1 cup flour, plain or self-raising = 125g (4oz)
wholemeal = 125g (4oz)
1 cup lentils = 200g (6 1/2 oz)
1 cup pasta, short (eg macaroni) = 155g (5 oz)
1 cup rice, short grain, raw = 200g (6 1/2 oz)
long grain, raw = 155g (5 oz)
Oven Temperatures
Electric c f
Very slow 120 250
Slow 150 300
Mod.slow 160 325
Moderate 180 350
Mod.hot 210 425
Hot 240 475
Very hot 260 525
Gas c f Gas Mark
Very slow 120 250 1/2
Slow 150 300 2
Mod.slow 160 325 3
Moderate 180 350 4
Mod.hot 190 375 5
Hot 200 400 6
Very hot 230 450 8
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